Ingredients:

  • 2 lbs yellow squash, sliced into ¼-inch rounds
  • 5 oz fresh baby spinach, roughly chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 tbsp unsalted butter
  • ¼ cup all-purpose flour
  • 1 cup whole milk
  • 2 large eggs, beaten
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 ½ cups sharp Cheddar cheese, shredded
  • ¼ cup grated Parmesan cheese
  • ½ tsp paprika

Instructions:

  1. Heat 2 tbsp of butter in a large skillet over medium heat. Add the diced onion and sauté until translucent (about 4 minutes).
  2. Add the sliced yellow squash to the skillet and cook for 6–8 minutes until the squash is tender and the liquid has evaporated.
  3. Stir in the chopped spinach and minced garlic; cook for 2 minutes until the spinach has wilted and smells fragrant. Remove from heat.
  4. In a medium bowl, whisk together 2 tbsp melted butter and flour to create a paste. Slowly stir in the milk, beating constantly to avoid lumps.
  5. Whisk the beaten eggs, salt, and pepper into the flour mixture until smooth.
  6. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  7. Pour the sautéed squash and spinach mixture into the pan and spread evenly. Pour the creamy binder over the vegetables, folding gently with a spatula until coated.
  8. Sprinkle shredded Cheddar and Parmesan evenly across the top and dust with paprika.
  9. Bake for 25–30 minutes until golden brown.